The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures (1916)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924, Winton, Kate Grace Barber, 1882- · New York, John Wiley & sons, inc.; [etc., etc.] · leaf 684
d as Bahia, Rio or Para arrowroot. The starch is made in largequantities in Brazil, and to some extent in other tropical regions, fromthe root of the bitter cassava, the poisonous prussic acid contained in thefresh root being entirely eliminated by the processes of washing and dry-ing. This product… … CASSAVA STARCH. SIVEET-POTATO STARCH. 665 Microscopic Characters (Fig. 586). This starch is the most importantof the commercial varieties with rounded grains truncated on one side.Although in tapioca the grains are more or less distorted, owing to theheating during manufacture, they often retain…
Plant anatomy · Food adulteration and inspection · Microscopy
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